Low Sodium Layered Indian Parotta
Delight in the flaky, melt-in-your-mouth goodness of Low Sodium Layered Indian Parotta, a healthier twist on the traditional South Indian flatbread. This recipe captures the iconic multi-layered texture and buttery taste while keeping sodium levels in check, making it perfect for those watching their salt intake. Crafted with all-purpose flour, plain yogurt for a subtle tang, and a touch of sugar, the dough is rolled and folded to create delicate, crispy layers. Low sodium butter enhances the flavor without overloading on salt, and the pan-toasted finish adds a beautiful golden hue. Serve these warm and irresistibly flaky parottas with your favorite curries, chutneys, or even a simple yogurt dip for a wholesome and satisfying meal. Perfect for special occasions or everyday indulgence, this low sodium parotta proves that you don’t have to sacrifice flavor for health.
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Ingredients
- 500 grams All-purpose flour
- 250 milliliters Warm water
- 120 milliliters Vegetable oil
- 60 grams Plain yogurt
- 1 teaspoon Baking powder
- 1 teaspoon Sugar
- 60 grams Low sodium butter (for spreading)
Directions
Step 1
In a large mixing bowl, combine all-purpose flour, baking powder, and sugar.
Step 2
Add plain yogurt and 60 milliliters of vegetable oil to the dry ingredients.
Step 3
Gradually add the warm water while mixing to form a smooth and soft dough. Knead the dough for about 10 minutes until it is elastic.
Step 4
Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 5
After resting, divide the dough into 6 equal portions and shape them into balls.
Step 6
Take one dough ball and roll it out into a thin circle on a lightly oiled surface.
Step 7
Spread a thin layer of low sodium butter over the rolled out dough.
Step 8
Create pleats by folding the dough back and forth, similar to creating a fan, then roll it into a spiral shape.
Step 9
Gently flatten the spiral with your palm and set aside. Repeat with the remaining dough balls.
Step 10
Heat a non-stick pan over medium heat. Roll out each spiral into a flat circle again before cooking.
Step 11
Place the rolled parotta on the hot pan, cook for about 2 minutes until bubbles form on the surface.
Step 12
Flip the parotta and cook the other side, brushing with a little vegetable oil. Cook until both sides are golden brown.
Step 13
Repeat with the remaining spirals. Serve the low sodium layered parotta warm, with your choice of side dishes or dips.
Nutrition Facts
| Serving size | (996.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3216.7 |
| Total Fat 159.0g | 0% |
| Saturated Fat 46.5g | 0% |
| Polyunsaturated Fat 68.2g | |
| Cholesterol 132.2mg | 0% |
| Sodium 520.4mg | 0% |
| Total Carbohydrate 392.1g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 9.5g | |
| Protein 54.8g | 0% |
| Vitamin D 200.2IU | 0% |
| Calcium 190.7mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 689.3mg | 0% |
Source of Calories